Happy Kids Eat Right Month! I am thrilled to join in my colleague and friend, Sara Haas’ #KidsIntheKitchen social media campaign to create awareness of the importance of getting kids into the kitchen. Regardless of what you cook – it’s so important that kids experiment and have fun creating meals and snacks on their own. Cooking is a life skill that’s important to learn young so you can nourish and feed your body and soul for life.
My tween age children, Grant and Samantha, can be great helpers in the kitchen. I have to admit that sometimes there is some bribing that goes into it, but in the long run I know that it’s good for them to be comfortable in the kitchen. I love to see the teamwork involved when they cook and bake together — it warms my Mom heart.
Here are my two kiddos making crab cakes with Dad . . .
Every age has been a new adventure in the kitchen from playing with flour to mixing to measuring ingredients – it’s been a progression of culinary tasks. Often times the clean-up takes longer than the cooking. -) Now that my kids are a bit older they can scramble eggs, make grilled cheese, sandwiches, wraps, tacos and batter for cookies, pancakes, waffles and muffins, toss salads and puree smoothies. I am always trying to get them to do more!August is Kids Eat Right Month! Get your kids cooking today. Try my Shrimp and Veggie Kabobs… Click To Tweet
I love the summer because I can accomplish two tasks: getting the kids outside and cooking <grin>!
Here’s a fun and simple summer meal to make with your kids: grilled shrimp and veggie kabobs. It’s easy to get kids involved from peeling shrimp (wash hands before and after, please!) to rinsing and chopping vegetables – if they are old enough, to whisking together the marinade.
Grilled Shrimp and Veggie Kabobs
Makes 12 kabobs
12 wooden skewers
1 pound of raw shrimp, deveined and tails off
1/4 cup extra virgin olive oil
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
A dash of sea salt and black pepper
1 cup cherry tomatoes
1 medium zucchini, sliced
1 medium yellow onion, sliced
1 cup white button mushroom, quartered
Preheat grill to 350 degrees.
Soak skewers in water for 15 – 20 minutes. Place shrimp in a colander and rinse with cold water. Set aside to drain.
In a medium bowl, whisk together oil, lemon juice, mustard, salt and pepper. Add shrimp and toss gently to coat.
Take a skewer and alternate shrimp and veggies to fill it up. Repeat until done. Brush on leftover marinade to coat veggies, too.
Place on the hot grill and cook for about 8 – 10 minutes and then flip with tongs, cover for about 10 minutes. Check frequently as you don’t want to overcook the shrimp. When shrimp is somewhat firm and veggies are soft, remove from grill and serve. Serve with a whole grain of your choice and leafy green salad.
Enjoying eating simply and cooking with your kids!